Recipe no. 299 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 147.
Ingredients
- chicken
- butter
- onion
- tomato puree
- flour
- broth
- curry
- rice
- salt
- water
Preparation
- Cutting upCut the chicken into 5 pieces: 2 wings, 2 thighs, breast, and carcass cut in two
- BrowningBrown the pieces in butter in a saucepan, season
- FlavouringAdd chopped onion and tomato puree, let them brown together
- Cooking the chickenAdd flour, moisten with broth or pan juices, add bouquet garni and curry powder; cook about 35 minutes
- Preparing the ricePut rice in cold water on the stove, boil, drain, return to the heat with butter and salt, moisten with hot water, cook covered in the oven 10 minutes
- ServingTake the pieces out into another saucepan, strain the sauce over, keep warm, serve rice apart
Reboul's text
Cut the chicken into 5 pieces, that is 2 wings, 2 thighs and the breast, plus the carcass which you cut in two; arrange these pieces in a saucepan where you have melted a piece of butter the size of an egg; brown them briskly, season, add a chopped onion, then a spoonful of tomato puree and let them brown together; then add a good spoonful of flour, moisten with broth or pan juices, add a bouquet garni, a teaspoonful of curry powder and let cook. Hardly more than 35 minutes is needed to cook a small chicken this way.
Then take the pieces out into another saucepan, strain the sauce over them and keep warm until serving time. Meanwhile you will have cooked a few handfuls of plain rice. Here is how: put it into cold water on the stove; when it starts to boil, drain it and put it back on the heat with a piece of butter the size of a walnut and a pinch of salt, moisten with hot water just to the level, let it finish cooking in the oven covered, 10 minutes are enough.
Serve separately at the same time as the chicken.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| reveni | brown |
| farino | flour |
| bouioun | broth |
| ris | rice |
| agouta | drain |
| burre | butter |
| sausso | sauce |
| cebo | onion |
| toumàti | tomatoes |
| couire | cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 299, page 147. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.